Saturday, March 9, 2013

Stuffed Bell Peppers

I think this recipe came about when I wanted to make a sandwich or taco but wanted to use something that didn't have gluten. So I thought and thought about what to put all the ingredients in. And bam! Bell peppers! I used this recipe as a starter and just improvised with what I had on hand.

For this one, I used half an onion, about 1/4 of a bell pepper that I found in the fridge, some artichoke hearts, sun-dried tomatoes, pickled jalapenos, brown rice, and sunflower seeds. First, you saute any veggies that need it like the onions and bell peppers. Then add in the rice to fry a little and then add the other ingredients that don't need much cooking like the artichoke, sun-dried tomatoes, jalapenos, and sunflower seeds. After cooking for a few minutes, you can add some seasoning like garlic salt, dry seasonings, soy sauce, or honey. I think I added a little of soy sauce and honey in this one.

Cut your bell peppers in half, cut out the stems and seeds, and then top with the stuffing and a little cream cheese (my homemade kind) or goat cheese.

Bake at 375 for about 20 minutes.

There are many ways to do this. You can do quinoa instead of rice, add in grape/cherry tomatoes or some greens like spinach or chard. You can do it without the jalapenos, I like the spice it give or use a different kind of nut such as pistachio or cashew! And I suppose you don't have to top it with anything either. You can make it however you like!!!